Description
Savor Mexican culinary magic with these grilled fish tacos, where zesty spices dance alongside fresh, flaky fish nestled in warm tortillas. Crisp cabbage slaw and tangy lime crema elevate this summer-perfect dish, promising a delightful flavor journey you’ll crave again and again.
Ingredients
Scale
Fish and Seafood:
- 1.5 lbs white fish (such as cod or tilapia)
- 1 lb shrimp
Produce:
- 2 limes
- 1 red cabbage
- 1 white onion
- 2 jalapeños
- 1 bunch cilantro
- 2 avocados
Pantry and Seasoning:
- 12 corn tortillas
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp chili powder
- 1 tsp cumin
- 2 cloves garlic
- 0.25 cup sour cream
- 2 tbsp mayonnaise
Instructions
- Combine chili powder, cumin, salt, and black pepper in a small bowl to create a zesty seafood seasoning blend.
- Pat white fish and shrimp dry with paper towels, then generously coat with the spice mixture, ensuring even coverage.
- Dice white onion, jalapeños, and chop fresh cilantro for vibrant taco toppings.
- Slice red cabbage into thin, crisp strips for a crunchy slaw component.
- Preheat grill to medium-high heat (around 400°F) and lightly brush with olive oil to prevent sticking.
- Grill fish for 3-4 minutes per side until it flakes easily and develops golden-brown char marks.
- Simultaneously grill shrimp for 2-3 minutes, turning once, until they turn pink and slightly curled.
- Warm corn tortillas on the grill for 30 seconds per side to enhance their flavor and flexibility.
- Mash avocados and mix with minced garlic, creating a creamy spread.
- Whisk sour cream and mayonnaise together to make a tangy sauce.
- Assemble tacos by layering grilled fish and shrimp on tortillas, topped with cabbage slaw, fresh cilantro, and diced jalapeños.
- Drizzle with avocado spread and creamy sauce, then finish with a squeeze of fresh lime juice.
Notes
- Use fresh, high-quality white fish like cod, halibut, or tilapia for the best flavor and texture.
- Pat seafood completely dry before seasoning to achieve a perfect crispy exterior when grilling.
- Adjust spice blend intensity by reducing or increasing chili powder for personal heat preferences.
- Swap corn tortillas with lettuce wraps for a low-carb alternative that keeps the dish light and fresh.
- Marinate fish and shrimp for 15-30 minutes in the spice blend to enhance deeper flavor penetration.
- Create a dairy-free sauce by substituting sour cream and mayonnaise with coconut yogurt or cashew cream.
- Ensure grill is properly preheated and oiled to prevent seafood from sticking and breaking apart.
- Prepare toppings in advance to streamline the assembly process and keep ingredients fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg